Roasted Beetroot Dip

  • 1 kg beetroots, washed and cut into chunks (c)Beetroot on wooden background
  • 1 tablespoon Olive Oil for roasting
  • ⅓ cup extra-virgin, cold pressed olive oil
  • ¼ cup bone broth
  • 1 tablespoon apple-cider vinegar
  • 1 lemons, juiced (c)
  • 4 cloves garlic, finely chopped (s)
  • ½ teaspoon good quality seaweed salt (the dulse content is important for iodine)
  1. Preheat your oven to 200 C
  2. Arrange the beets in a baking dish and coat with the oil.
  3. Bake for approximately one hour or until tender and sweet.
  4. Allow the beets cool a little before placing them in a blender with the olive oil, broth, apple-cider roasted beetroot dip 1
  5. vinegar, lemon juice, garlic, and salt. Blend until a thick paste forms, if it is too thick add more olive oil one tablespoon at a time. Or if not thick enough add 2 Tbsp Coconut Oil and pop in the fridge for an hour or two.
  6. Serve with a selection of deeply coloured vegetable sticks.



NB: If possible buy your beets with the tops attached, remove these for the purposes of this dip, however put aside for future use as they are a valuable source of leafy green nutrition.

roasted beetroot dip

(g) ~ leafy greens
(c) ~ deeply coloured
(s) ~ sulfur rich

~ Keeping in mind the necessity for 6-9 cups of vegetables and fruit every day, made up of equal quantities of dark leafy greens, deeply coloured and sulfur rich portions, I coded the above for your ease of reference.

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